Recipe for cooked shrimp?
I have a friend coming for lunch tomorrow and want to use up all the cooked shrimp from the shrimp cocktail last night. I know if I cook it, the results will be rubbery. I don't want to serve shrimp cocktail or shrimp salad/sandwich. Any thoughts on how to serve this somewhat hot?
One thought I had was to make pasta, have shrimp at room temperature and throw it in at the last minute.
Any other ideas would be much appreciated.
That was exactly my thought....a simple marinara with the shrimp. But then there's always a shrimp and rice/wild rice combo (chopped green pepper, mushrooms, onion, garlic sauteed first) using a cream sauce to bring it all together, fresh Italian parsely and grated cheese sprinkled over top...a salad of mixed greens, a loaf of crusty bread. Wine?
Start by boiling up some linguine, Saute some garlic and onion in olive oil (doesn't every good recipe start this way?) until onion is transluscent, add some crushed red pepper andf a little more olive oil, then add shrimp at the end just to warm it up/ Add your undercooked pasta directly from boiling water, stir and add some aprm reg or whatever other hard chees you like and some fresh parsley. I know what I'm having tonight.
If you decide against pasta, I have a recipe for "smoky shrimp and avocado seviche" that calls for cooked shrimp. Dice avocado, chop red bell pepper, and jicama. Toss with lime and/or orange juice, chopped onion, cilantro, one tablespoon finely chopped canned chipotle in adobo, a little salt and sugar. Add the shrimp, serve with tortilla chips. Might make a nice light lunch.
Any recipe with raw shrimp, except add the shrimp at the very end to just heat through. I don't think the shrimp should be too rubbery. You could do anything really.
This is perfect for lunch, though it is not hot (serve it as a salad, see below - you have time to marinate it tonight if you choose to give it a try):
CANDY’S SHRIMP REMOLAUDE - this is just wonderful. And very pretty. Can be served both as an appetizer or a salad.
2 lbs peeled, cooked shrimp
11/2 cup olive oil
1 cup red wine vinegar
4 T chili sauce
1/2 cup Creole mustard (I life to use a mustard that is NOT smooth; one with peppercorns, for instance)
1 cup chopped celery
1 cup chopped green onions
2 bay leaves
mix all ingredients, save shrimp, together to create marinade. Marinate shrimp over night in refrigerator.
serve with toothpicks in pretty bowl as an appetizer or, for a gorgeous, wonderful salad:
Arrange mixed greens (for this salad, I like baby lettuce and red leaf lettuce) on salad plate. ladle shrimp and marinade over the lettuce and garnish with sliced avocados and, if desired, fresh lump crabmeat.